MUSTERD SEEDS RECIPES
PICKLED MUSTARD SEEDS RECIPE RECIPE | EPICURIOUS
Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.
Provided by Hugh Acheson
Yield Makes about 1 cup in brine
Number Of Ingredients 4
Steps:
- Place the mustard seeds in a small pot, cover with cold water, and bring the liquid to a boil. Strain the mustard seeds, discarding the water, and repeat this process 3 more times.
- In the same pot, combine 1 cup of cold water with the vinegar, sugar, salt, and the blanched mustard seeds. Bring to a boil, and then remove from the heat. Pour the contents into a small sealable container and refrigerate it overnight.
- When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
HOMEMADE MUSTARDS | MARTHA STEWART
All of these mustards are made the same way; just substitute the ingredients you like best.
Provided by Martha Stewart
Yield About 3 cups
Number Of Ingredients 26
Steps:
- In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
More about "musterd seeds recipes"
PICKLED MUSTARD SEEDS RECIPE RECIPE | EPICURIOUS
Mustard seeds that have been plumped in a pickle brine can really make a dish. They provide texture and crunch, heat and sweetness.
From epicurious.com
Reviews 4
From epicurious.com
Reviews 4
- When you’re ready to use the pickled mustard seeds, scoop them from the brine, straining off any excess liquid.
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HOMEMADE MUSTARDS | MARTHA STEWART
All of these mustards are made the same way; just substitute the ingredients you like best.
From marthastewart.com
Reviews 2.9
From marthastewart.com
Reviews 2.9
- Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.
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When I was a kid, I only knew mustard as that bitter yellow stuff that people liked on their hot dogs.
From thepioneerwoman.com
Total Time P2D
Category main dish, side dish
From thepioneerwoman.com
Total Time P2D
Category main dish, side dish
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2. Take your vinegar and mustard seeds mixture and measure out 1/2 cup (118 ml) and keep separate. 3. In a small food processor or with an immersion blender, process the remaining vinegar and mustard seed mixture, sugar, and salt until coarsely ground and thickened, 1 to 2 minutes, scraping down the bowl as needed. 4.
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